Japan is abundant when it comes to leafy greens, root vegetables and it is important for japanese diet. It may be overlooked sometimes but it plays a prominent role in japanese cuisine such as the side dishes, salads, desserts and the main course.
Popular Japanese Vegetables For A Healthy Diet
For this article, we will list the 4 most popular japanese vegetables that are popular in japanese culture and for daily consumption. They are super healthy and can only be found in Japan. So let’s start!
1. Kabocha
Kabocha is a sweeter version of pumpkin. They are shorter and dark green in appearance and inside, the vegetable is a bright orange color. It is a popular side dish as it is cooked in soy sauce and sugar. Kabocha is rich in vitamin A, iron, potassium and beta carotene which is good for the eyes, for your immune system and for repairing hyperpigmentation to the skin, keeping it healthier.
2. Negi
Negi is japanese bunching onion that looks similar to leek onion. It is very common in Japan and it is also referred to as naga negi (long negi) or shiro negi (white negi). The green leaf part of the onion is added to (nabemono) hot pots and soups and when the white part is cooked, it becomes sweeter. Negi contains vitamins A, C, K, B6, potassium, iron, and more reducing blood sugar levels, supports the cardiovascular system, prevents you from getting colds or flu, and promotes good eye vision.
3. Shiso
Shiso or perilla “beefsteak plant” is an herb that delivers an impacting, sharp and flavorful punch to a dish. There are two types of sisho which are ajiso (green leaves) and akajiso (red leaves), both used for cooking and medicine. The herb is commonly seen as paired in umeboshi (pickled plums) when adding flavor to the food such as rice. It is also a familiar taste for japanese salad dressing, stews and soups. The herb is high in omega fatty acid, calcium and iron known to fight against developing certain types of cancer and diseases, and helps in losing weight.
4. Daikon
Daikon or mooli is a variety of white radish in Japan. It can be eaten raw and it is crispy. When cooked, It has a milder taste compared to other types of radish and is commonly paired with seafood. It is also found in pot dishes such as oden or in soups, soba or udon noodles, or paired with tempura or grilled fish. Daikon is a good source of folate, fiber, phosphorus, vitamins, and more which aids in digestion, strengthens the immune system, and even fights against cancer.
Conclusion
Japan is a country with several unique vegetables you can’t wait to try. And if you are new to Japan, which vegetables would you like to try first? Let us know in the comments below what japanese vegetables you are excited to taste.
References:
https://livejapan.com/en/in-hokkaido/in-pref-hokkaido/in-sapporo_chitose/article-a0001413/